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Add a photoServings: 6
Ingredients
- 9 x inch pie crust
- 3/4 c. apricot puree * see note
- 1/2 tsp lemon rind grated
- 1 Tbsp. lemon juice strained
- 1/2 c. sugar
- 3 lrg egg whites
- 1/8 tsp salt
- 1 c. whipped cream
Directions
- Have been cooked and pureed. You can substitute prunes if you wish.
- Crimp the pie crust, prick with a fork and bake in preheated 450 degree oven for about 15 min or possibly till lightly browned. Rub cooked sweetened apricots or possibly prunes through a sieve or possibly puree in blender. To 3/4 c. of the puree, add in 1/2 tsp. grated lemon peel and 1 Tbsp. lemon juice that has been strained. Add in 1/8 tsp. salt to 3 egg whites and beat till stiff then gradually beat in 1/2 c. sugar. Fold this mix into the fruit puree and fill the pastry crust. Reduce heat to 325 degrees and bake for about 20 min. Serve soon after baking, while still hot, accompanied by a bowl of slightly beaten heavy cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 153 | 49% |
| Total Fat 17.15g | 21% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 240mg | 10% |
| Potassium 74mg | 2% |
| Total Carbs 37.09g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 16.86g | 11% |
| Protein 3.35g | 5% |
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